Part 9

Beat the whites of four eggs to a stiff froth and stir in half a pound of confectioner’s sugar, flavor with one half teaspoonful of vanilla. Whip thoroughly and then drop in quantities about half the size of an egg on buttered paper, well separated; lay the paper on a half inch board and place in moderate oven. Watch carefully and when they begin to color take them out, remove from paper and join them in pairs by their flat surfaces.

BEVERAGES.

TEA.

Tea should be made with the little filagree silver balls that come especially for that purpose. Fill ball with best quality Oolong, or English Breakfast, tea that you can obtain (cheap teas are injurious and tasteless). Have a pot of boiling water, fill your cup and then immerse the tea ball in cup until the strength desired is obtained. Serve with sugar and sliced lemon, after the Russian fashion; it is more wholesome than with cream.

COCOA.

Allow one teaspoonful of cocoa and sugar to one cupful of milk and water, in equal proportions. Heat the milk in double boiler. Put the water in the cocoa pot, when it boils stir in the dry cocoa, mix well. After boiling three minutes, add the hot milk. Serve when it begins to rise in the pot.

FRENCH COFFEE.

Three pints of water to one cupful of ground coffee. Put coffee in bowl; pour over it about half pint cold water and let stand for fifteen minutes; bring remaining water to a boil. Take coffee in bowl, strain through fine sieve, then take French coffee pot, put coffee grounds in strainer at top of French pot, leaving water in bowl. Then take boiling water and pour over coffee very slowly. Then set coffee-pot on stove for five minutes; do not let boil. Take off and pour in cold water from bowl that coffee was first soaked in, to settle. Serve in another pot. The French, who have the reputation of making the best coffee, use three parts Java to one part of Mocha.

AMERICAN COFFEE.

Allow one tablespoonful of ground coffee to each cupful of water used; mix coffee with half the white of one egg; add one cupful of cold water and shake well, then add as many more cupfuls of cold water as you have allowed for. Place on back of range and steep ten minutes, then bring forward. Let come to a boil. Settle with one half cupful of cold water.

CARAMEL COFFEE.

To prepare, take three and one half quarts of bran, add one and one half quarts of corn meal, one pint of molasses, one half pint of boiling water, mix well, and bake, stirring often. Make the same as “American Coffee,” only let boil a little longer.

CHOCOLATE.

Melt dry, over steam, one half cake of sweet chocolate; bring to a scald one quart of rich milk, add one cupful of sugar, turn into a heated bowl, then add the melted chocolate and whip with egg beater until chocolate is thoroughly dissolved in the milk. The longer it is whipped the better it will be. Serve with whipped cream.

APRICOT WATER.

Skin twelve apricots, take out the stones, pour on one quart of boiling water; allow them to stew for one hour, then strain off the clear liquid and sweeten with three ounces of sugar.

GINGERADE.

Gingerade is made of any fruit, stewed with pulverized ginger, flavored with lemon juice, and carefully strained.

GRAPE JUICE.

Wash and remove from stems ten pounds of grapes, put over to boil with two quarts of water. Let boil until seeds and pulp separate. Strain through cheese cloth bag, let it drain slowly, do not squeeze. Put juice back in kettle, let come to a boil, and add one and one fourth pounds of sugar; boil two or three minutes. Seal boiling hot. The secret of success in bottling grape juice is to have everything boiling hot, jars, juice, rubbers, and tops. The best way is to have jars in kettle of boiling water right on the stove and tops in boiling water, likewise, and fill right from kettle of boiling juice on the stove. Then if your cans are air-tight the juice will surely keep.

FRUIT JUICES.

The following rules hold good for any kind of fruit: Crush the small fruits raw, strain, add one half pound of sugar to each quart of juice, let boil one minute, and bottle, using same precautions as those specified in receipt for grape juice.

PINEAPPLE FRAPPÉ.

Boil one quart of water, one pint of sugar, and one pint of chopped pineapple for twenty minutes; add one cupful of orange juice and one half cupful of lemon juice. Freeze soft.

ORANGE FRAPPÉ.

Make a syrup by boiling one quart of water and one pint of sugar for twenty minutes; add one pint of orange juice and the juice of two lemons; one cupful of candied cherries should be added just before freezing. Freeze soft.

ENGLISH MARMALADES.

RHUBARB MARMALADE.

Peel and cut into inch pieces tender young rhubarb, to every pint allow one pound of loaf sugar and three oranges. Spread the cut rhubarb on a shallow dish and cover with the sugar; leave it for twelve hours; then put it into the preserving kettle with the grated yellow rind of the oranges (be careful not to use any of the white pulp or it will make the preserve bitter), add the tender, juicy pulp of the oranges and boil slowly for about one hour, or until jam sets when tested on a cold plate.

ORANGE MARMALADE.

To every pound of sliced oranges (one half Seville and one half sweet) add three pints of cold water; let stand in a cool place for forty-eight hours; then boil all together until tender, generally about two hours; set away for twenty-four hours. Then weigh the fruit and to every pound of the boiled fruit add three fourths of a pound of sugar. Boil until it will “set” when tried on a chilled plate.

LEMON MARMALADE.

Pour a scant quart of boiling water over two pounds of sugar and let it stand until dissolved. Put in agate preserving kettle and peel some very thin, thread-like strips of the delicate yellow rind of the lemons; add to the liquid; carefully peel and remove all fibrous parts from six large lemons, collect the seeds, tying them in a thin cloth; add the pulp and the little bag of seeds to syrup, keep kettle uncovered and let preserve boil gently. When it “sets” on a chilled plate it is done. The seeds used in this way make it jell much more quickly and the marmalade is more delicate in flavor.

APRICOT MARMALADE.

Choose deep yellow apricots, not too ripe; take off the skin, take out the stones, and extract the kernel. To each twelve pounds of fruit add eight pounds of sugar, put in agate kettle, and boil until it will “set” by dropping into a chilled plate. It needs to be stirred frequently and carefully watched to prevent burning.

INVALID COOKERY.

PEA SOUP.

One pint of fresh, or one can of marrowfat peas; boil until thoroughly soft so they will mash easily; then strain through a sieve to remove skins. To pulp and liquor add one pint of cream, one teaspoonful of sugar, salt and pepper to taste, and one tablespoonful of butter. Serve with wafers. This is a very nutritious and relishable soup for a convalescent.

MILK TOAST.

Brown delicately a thin slice of stale bread, cut in strips and place in bowl; to one cupful of rich milk, brought to a scald, add a teaspoonful of butter, have ready one heaping teaspoonful of flour blended with water, strain into scalding milk and stir until it thickens, set back and let cook gently while you whip the white of one egg to a stiff froth, add a pinch of salt, then take the simmering milk from the stove and whip the beaten white of egg in quickly. Pour over toast in bowl and serve at once.

CUP CUSTARD.

Allow one egg and three fourths of a cupful of rich milk for each cup, sweeten to taste and flavor with grated nutmeg, or vanilla extract, as you prefer, pour in cups, set cup in shallow tin half filled with water, and place in oven; bake until solid, and knife blade can be drawn out clean. Cooking in the pan of water prevents custards from separating and becoming watery.

RICE FOAM.

Wash one heaping teaspoonful of rice and cook until thoroughly tender in milk; mash through a sieve; add pinch of salt; heat a half cupful of cream to a scald, and stir in the rice. Whip the white of one egg to a stiff froth, and add immediately on removing from the stove. A bit of chopped parsley may be added, if liked. Serve with wafers. This is a pleasant change from sweet gruels, and is very nutritious.

CREAMED GRUEL.

Cook one tablespoonful of rolled oats in scant pint of water; when soft strain through a sieve; add one half cupful of cream; salt to taste, and let come to a scald. Have ready the whites of two eggs beaten to a stiff froth, take gruel from the fire and whip in the eggs, sweeten to taste and flavor with a dash of nutmeg or a few drops of vanilla extract.

EGG GRUEL.

Heat a cupful of milk to 180 F., and stir into it one well beaten egg mixed with one fourth cupful of cold water. Stir constantly for a few minutes until thickened, but do not allow it to boil again. Season with salt, or if preferred, a little loaf sugar.

BARLEY GRUEL.

Wash three tablespoonfuls of pearl barley, drop it into a pint of boiling water and parboil five minutes. Pour the water off and add one quart of fresh boiling water, let it simmer gently from one to three hours, strain, season, and serve. A small piece of lemon rind added to the gruel one half hour before it is done will give an agreeable flavor. Equal quantities of barley gruel and milk make a very nourishing drink; a little lemon juice with sugar to taste is sometimes liked as the flavor for the gruel.

ARROWROOT.

Mix two tablespoonfuls of arrowroot with four tablespoonfuls of cold water; add half a pint of boiling water and boil until it thickens; sweeten to taste and add a little grated nutmeg.

GRAHAM GRUEL.

Mix one tablespoonful of graham meal in four tablespoonfuls of cold water, stir it into a pint of boiling water, cook twenty minutes, salt to taste, and boil ten minutes longer, put a gill of thin gruel into a cup with one half gill of milk or cream, and serve hot.

EGG NOGG.

Beat the yolk of a freshly laid egg with a tablespoonful of sugar until it is light and creamy, add to this one half cupful of milk (hot or cold, as you wish the drink, warm, or chilled), whip in, lightly, the white of the egg, beaten stiff, a light grating of nutmeg, and if mixed cold, a tablespoonful of cracked ice. Serve at once.

EGG AND LIME WATER.

To a wineglass full of lime water, add the stiffly beaten white of one egg. Give this often, in small quantities, to patient. It is excellent in cases of obstinate vomiting and bowel trouble.

APPLE WATER.

Wash and wipe a large sour apple and, without paring, cut it into thin slices. Put them in a bowl with one strip of lemon peel, add one cupful of boiling water, cover and set away to cool, strain when cold, sweeten and serve with cracked ice. Cranberries or rhubarb may be used in the same way.

EGG LEMONADE.

Beat the white of an egg to a stiff froth, mix with it the juice of a small lemon and one tablespoonful of sugar. Add one cupful of ice water and shake thoroughly.

ARROWROOT WATER.

Boil the thin rind of a fresh lemon in one quart of water. When boiling, pour over one tablespoonful of arrowroot previously mixed with a little cold water, stir well, sweeten to taste, and let it boil for five minutes; squeeze in the juice of one lemon.

BARLEY WATER.

One teaspoonful of pearl barley, one half lemon, one quart boiling water, sugar to taste. Wash the barley in cold water, add boiling water, juice of lemon, a bit of rind, let stand, covered, and warm for three hours.

EGG TEA.

Take the white of one egg and beat it to a stiff froth, beat the yolk into it with a scant tablespoonful of sugar, then pour in slowly (beating the mixture all the time) half a cupful of hot milk; flavor with grated nutmeg or vanilla to taste.

TOAST WATER.

Brown nicely in the oven slices of bread, and pour upon them sufficient boiling water to cover. Let them steep until cold, keeping the bowl or dish containing the toast closely covered. Strain off the water and sweeten to taste. Chill by setting dish in bowl of chopped ice.

BARLEY WATER.

Put two ounces of pearl barley into half a pint of boiling water and let it simmer a few minutes. Drain off and add two quarts of boiling water with a few figs and stoned raisins cut fine. Boil slowly until reduced about one half and strain. Sweeten to taste, adding the juice of a lemon and nutmeg if desired.

BAKED MILK.

Put the milk in a jar, covering the opening with white paper, and bake in a moderate oven until thick as cream. May be taken by the most delicate stomach.

FLAXSEED LEMONADE.

Pour on four tablespoonfuls of whole flaxseed one quart of boiling water and add the juice of two lemons. Let it steep for three hours, keeping it closely covered. Strain and sweeten to taste.

IMPORTANT NOTES.

THE WAY TO TEST HOT FAT.

If a bit of dry bread will brown in one minute fat is hot enough for a raw mixture. If cooked mixtures are to be browned the fat should be hot enough to brown a piece of bread in forty seconds. This method however, is only a makeshift and is not absolutely accurate. A thermometer should be used; 380 to 390 degrees is the right temperature for frying vegetable substances. Heat fat slowly.

CELERY FLAVORING.

Clean the green stalks and leaves of celery and dry, place in paper bags to be used for soups and savories when celery is out of season. This can be used in place of the celery seed called for in some receipts.

NUT BUTTER.

Peanuts shelled and well roasted with the skins rubbed off will, when ground, dissolve into a buttery substance which can be spread on bread and made into sandwiches. All kinds of nuts reduced to flour can be readily digested and can be placed on the table to be eaten with bread or spread on sandwiches.

BAY LEAVES.

Bay leaves contribute a most delicate and pungent flavor to soups, savories and gravies. They can be obtained at any druggist’s, and five cents worth will last a long time.

SUBSTITUTES FOR INGREDIENTS IN NON-VEGETARIAN RECEIPTS.

SUET.

In place of suet use bread crumbs soaked in oil or butter.

MEATS.

Use nuts as substitute for meats. To prepare the nuts for cooking, pick from the shell carefully and chop very fine, or better yet, grind in nut mill.

GELATINE.

In place of gelatine, use Irish Moss or corn starch.

MEAT FATS.

Nut butter takes the place of meat extract and fats in gravies and sauces. Where plain butter is preferred with a savory flavoring of herbs, always brown the flour used for thickening.

PASTRY.

Cocoanut or cow’s butter is the substitute for lard or cotoline in vegetarian pastry.

HERBS.

The value of herbs for savories and soups is too little understood by American cooks. Here is “Aunt Susan’s” receipt for a “soup powder” that will flavor any soup, gravy, or savory dish with a fine flavor:

SOUP POWDER.

Sweet Marjoram--Powdered, two ounces. Parsley--Powdered, two ounces. Summer Savory--Powdered, two ounces. Thyme--Powdered, two ounces. Bay Leaf--Powdered, two ounces. Lemon Peel--Powdered, one ounce. Sweet Basil--Powdered, one ounce. Rosemary--Powdered, one ounce.

TO PREPARE ONIONS FOR SALADS OR FILLINGS.

Peel and slice, or chop, cover the onions with boiling water, and let stand three or four minutes, drain and put in ice water, let stand ten or fifteen minutes, or, until crisp. The onions are just as crisp as before, and much more delicate.

THE WAY TO DRY CORN.

Just scald, then cut from the cob, put in a pan and set over kettle of boiling water; stir frequently, and in a couple of hours the corn will be almost dry, if the water in kettle has been constantly kept at boiling. Set in warm oven half an hour and the corn is ready to put in bags; dry and clean.

WEIGHTS AND MEASURES FOR COOKS.

1 pound of wheat flour is equal to 1 quart 1 pound and two ounces of Indian meal make 1 quart 1 pound of soft butter is equal to 1 quart 1 pound and 2 ounces of best brown sugar make 1 quart 1 pound and 1 ounce of powdered white sugar make 1 quart 1 pound of broken loaf sugar is equal to 1 quart 4 large tablespoonfuls make ¹⁄₂ gill 1 common-sized tumbler holds ¹⁄₂ pint 1 common-sized wine glass is equal to ¹⁄₂ gill 1 tea-cup holds 1 gill 1 large wine glass holds 2 ounces 1 tablespoonful is equal to ¹⁄₂ ounce

COLORING FOR SAUCES AND SOUPS.

Crush a quarter of a pound of loaf sugar to powder, put it into a sauce pan with a tablespoonful of water, and stir it unceasingly over a gentle fire until it begins to acquire a little color. Draw it back and bake it very slowly, still stirring it, until it is almost black, without being in the least burnt. It will take about half an hour. Pour a quart of water over it, let it boil for a few minutes until the sugar is quite dissolved, pour it out, and when cold, strain it into a bottle and store it for use. A tablespoonful of this browning will color half a pint of liquid.

BOILING VEGETABLES.

It is very essential for health that all the properties of food should be retained in the cooking, therefore the habit of boiling the various vegetables, in an unnecessary quantity of water, and then draining this down the sink, is a means of defrauding the organism of the nourishment originally contained in the article.

Potatoes, carrots, parsnips, and other articles requiring their skins to be removed for serving or mincing, should, when possible, be steamed “in their jackets” and peeled as much as necessary afterwards.

Cauliflowers, cabbage, &c., are excellent when steamed. Green peas, beans, and such, should be put in a covered vessel, with a little butter, and, when necessary, a spoonful or two of water, and gently stewed, standing inside a saucepan of water without the water touching them; or they can be stewed in the oven in an earthenware jar, with a little butter and a spoonful or two of water. This method of cooking takes very little longer time than the ordinary boiling in water. The oven should be moderately heated.

STEWING FRUITS.

Fruits are better stewed in a double enamelled saucepan, or baked in a tightly covered earthen jar in the oven with as little water as possible.

Dried fruits, such as raisins, figs, dates, &c., should be washed and picked over carefully, then soaked for several hours in cold water till they are soft and swollen to their fullest extent, when they should be stewed in the same water.

USE OF SALT.

As little salt as is palatable should be used, and an effort made to daily lessen its use. When once the system is freed from the use of this mineral in its daily food, a small dose shows it to be an active poison. There is enough of natural salts in our vegetable foods without our making use of the mineral deposit. Knowing that many will use this book who are just turning from the meat diet, we give, as a rule, the usual quantity of salt in the receipts used in ordinary cookery. For the same reason we give the ordinary beverages in daily use, in the menus.

BEVERAGES.

Fruit juices are far more conductive to good health than tea or coffee, and we especially recommend lemon juice diluted with boiling water as a breakfast beverage, though we have not ventured to place it on the regular bill of fare. It is a most appetising morning drink, and should be taken a short time before eating.

MENUS FOR ONE WEEK.

BREAKFAST--MONDAY.

Chinese Rice with Cream. Fruit. Boiled Eggs. Creamed Potatoes. Whole Wheat Muffins. Lemon Marmalade. Coffee.

LUNCHEON--MONDAY.

Bean Soup with Nouilles. Toast. Boiled Egg Sandwiches. Jelly. Gingerade.

DINNER--MONDAY.

Cream of Tomato. Steamed Sweet Potato. Celery on Toast. Macaroni and Cheese. Lettuce with Mayonaise. Whole Wheat Bread. Fruit Pie. Stuffed Dates. Grape Juice.

BREAKFAST--TUESDAY.

Fruit. Whole Wheat with Cream. Savory Hash. Warmed Sweet Potatoes. Griddle Cakes. Syrup. Coffee.

LUNCHEON--TUESDAY.

Cabbage Soup. Baked Potatoes. Fried Apples. Corn Muffins. Preserves. Oolong Tea.

DINNER--TUESDAY.

Soup. Cream of Celery. Mashed Potatoes. Omelet with Peas. Wax Beans. Tomato Aspic on Lettuce with Mayonaise Dressing. Cabinet Pudding. Coffee.

BREAKFAST--WEDNESDAY.

Breakfast Food with Cream. Stewed Raisins. Creamed Potatoes. Shirred Eggs. Toast. Tea or Coffee.

LUNCHEON--WEDNESDAY.

Dutch Soup. Wachtmeister Potatoes. Hot Biscuit. Apricot Sauce. Tea.

DINNER--WEDNESDAY.

Soup. Cream of Carrot. Escaloped Tomatoes. Rice and Cheese. Parsnip Balls. Potato Salad. Apricot Tapioca. Cake. Coffee.

BREAKFAST--THURSDAY.

Oat Meal with Cream. Corn Fritters. French Fried Potatoes. Stewed Prunes. Whole Wheat Muffins. Tea.

LUNCHEON--THURSDAY.

Corn on Toast. Lyonaise Potatoes. Cheese Puffs. Whole Wheat Bread and Butter. Cake. Peaches. Cocoa.

DINNER--THURSDAY.

Clear Soup with Nouilles. Escaloped Potatoes. Vegetable Cutlets. Lima Beans. Celery Salad. Apple Dumplings. Hard Sauce. Nuts and Raisins. French Coffee.

BREAKFAST--FRIDAY.

Fruit. Breakfast Food with Cream. Potato Balls. Fried Tomatoes. Corn Cakes with Syrup. Caramel Coffee.

LUNCHEON--FRIDAY.

Welsh Rarebit. Baked Potatoes. Stewed Tomatoes. Oat Meal Pudding. Tea.

DINNER--FRIDAY.

Corn Chowder. Escaloped Potatoes. Devilled Tomatoes. Mushroom Pie. Cheese Relish. Banana Short Cake. Fruit Juice.

BREAKFAST--SATURDAY.

Fruit. Oat Meal with Cream. Milk Toast. Baked Potatoes. Bread Griddle Cakes. Jam. English Breakfast Tea.

LUNCHEON--SATURDAY.

Rice Soup. Creamed Potatoes. Escaloped Eggs. Honey and Waffles. Chocolate.

DINNER--SATURDAY.

Split Pea Soup. Lyonaise Potatoes. Nut Loaf. Wax Beans. Salad of Lettuce and Grape Fruit. Apple Pie. Cheese. Coffee.

BREAKFAST--SUNDAY.

Fresh Fruit. Porridge with Cream. French Fried Potatoes. Boston Baked Beans. Brown Bread. Coffee.

DINNER--SUNDAY.

Julienne Soup. Welsh Rarebit. Corn on Toast. Baked Sweet Potatoes. Mushroom Pie. Nut Salad. Orange Foam. Lady Fingers. Coffee.

SUNDAY NIGHT LUNCH.

Russian Sandwiches. Celery Salad. Cake and Fruit. Grape Juice.

MENUS FOR PLAIN LIVING.

BREAKFASTS.

Breakfast Food. Marmalade. Creamed Potatoes. Whole Wheat Griddle Cakes. Syrup. Coffee.

Breakfast Food with Cream. Spanish Eggs. Rice Fritters. Graham Gems. Apricot Marmalade. Tea.

Fruit. Graham Porridge with Cream. Corn Muffins. Vegetable Sausages. Lyonaise Potatoes. Chocolate.

Grapes. Rye Porridge with Cream. Boiled Potatoes. Vegetable Cutlets. Whole Wheat Muffins. Coffee.

Apples. Whole Wheat Porridge with Cream. Baked Potatoes. Fried Corn Mush. Lemon Marmalade. Pop Overs. English Breakfast Tea.

Bananas. Oat Meal with Cream. Potato Pancakes. Toast. Scrambled Eggs. English Breakfast Tea.

Oranges. Chinese Rice. Shirred Eggs. Creamed Potatoes. Pop Overs. Coffee.

Porridge with Cream. Savory Hash. Orange Marmalade. Muffins. Chocolate.

Fruit. Oat Meal Porridge with Cream. Rice Griddle Cakes. Maple Syrup. Coffee.

DINNERS.

Soup. Cream of Asparagus. Omelet with Peas. Lima Beans. Creamed Potatoes. Pop Overs. Rice Pudding. Coffee.

Rice Soup. Vegetable Hash. Escaloped Potatoes. Cabbage Salad. Squash Pie with Cheese. Coffee.

Lentil Soup. Italian Macaroni. Corn Fritters. Lyonaise Potatoes. Apple Tapioca. Coffee.

Baked Beans. Stewed Tomatoes. Baked Sweet Potatoes. Rolls. Apple Dumplings. Coffee.

Escaloped Eggs. Mashed Potatoes. Corn on Toast. Snow Pudding. Coffee.

Sweet Breads with Peas. Mashed Potatoes. Biscuit. Oat Meal Pudding. Coffee.

Tomatoes on Toast. Baked Potatoes. Macaroni and Cheese. Orange Custard on Rice. Coffee.